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Hopiang Baboy

It's been a long time that I am looking forward to post a hopia recipe in my blog, because I have lots of friends who asked me a recipe for this, I do not know how to make it, so I talked to my friend who is an expert in hopia making, he has his own style of making it and it is consisted of 2 types of dough, the first part he called it PABALAT, the second part he called it PALABO, and here is his recipe.Ingredients for Pabalat:2 ¾ cups Bread flour1/3 cup white sugar1/3 cup oil1/2 cup water3/4 cup butterProcedure for pabalat: Combine all the ingredients and knead until a good dough is formed. Set asideIngredients for Palabo:1/2 cup shortening1/4 cup corn starch 1/3 cup 3rd class flourProcedure for Palabo: Combine all the ingredients and mix well. Set aside.Ingredients for the Filling:1 big onion1 1/2 cups sugar1/2 tsp vinegar2 cups pork fat diced2 cups kundol (cut into small dice)1/2 cup vegetable oil1 cup third class flourProcedure:1.Marinate pork fat in sugar. Heat the vegetable oil then saute the onion then add the marinated fat, vinegar and kundol then simmer over slow fire until thick.Add flour when the filling is almost cooked. Mix well until fully combined and dry. Let cool.To make Hopia1. Flatten the PABALAT and put PALABO at the center. Roll and form into a ball.2. Form the dough into cylindrical shape. Cut into 10-g portions.3. Flatten each cut and place the prepared filling at the center then form into a ball. Press to flatten the dough.4. Place the prepared hopia on a greased cookie sheet and brush with egg yolk.5. Bake at 200C for at least 20-25 minutes or until golden brown.

I made this hopia baboy today and it did not turn out too well. The combination of the butter & oil in the " pabalat" made my dough too sticky...which means I may have to reduce the quantity of both next time .The corn starch made the "palabo "somewhat grainy & crumbly instead of flaky after it was baked. I may have to improvise and use flour next time. The filling was too oily. I had to drain and remove the extra oil. I would guess the combination of the pork fat and vegetable oil made it so. The filling without the extra oil made it just perfect. This is a recipe that requires patience as it can become tedious when working with the dough that does not have the right consistency. I had to use extra care in forming the hopia because the dough was falling apart. One last thing, the hopia pastry had fissures or crevices on the top surface exposing my filling. My baking experience today was a disaster. However, I would like to apologize to Mely about my comments. But I thought I would share my experience so that none of you would go through what I had went through.

It's ok I appreciate your comment Miss Zenaida, sorry for a disaster result, I posted this recipe from my friend because I believed in him but I don't have time to try it, really sorry, I will make hopia by myself if I have time and I will post it. In fairness to my friend Alex, he is an expert in making hopia thats why he can adjust what's lacking in this recipe. Thanks for letting me know about the result, I will talk to him so that we can adjust the recipe.